Malenadu, a region in Karnataka covering the western and eastern slopes of the Sahyadri mountain range is said to experience monsoons from June to October. The Malenadu festival by Cobaja celebrates the essence of the region with some of their authentic delicacies.
To begin with, we were served the Kai Huli, a traditional Malnadu raw mango and yogurt curry soup that goes fabulously well with some plain steamed rice. The tanginess of it soothes your taste buds and almost acts as an appetizer. The Yelokossu vada - deep-fried cabbage and corn pancakes served with some flavourful chutney was perfectly crispy and flavourful, also has a very homely essence in it. The Karnataka ulsi platter, a series of accompaniments, chickpeas, grated coconuts, lentils, and cucumber served in earthen bowls. The flavours of crispy shredded coconut and raw lentils go superbly well together.
The main course comprised of coconut rice, neer dosa, chicken sukka, Kaleji Chakan - a Savji style portion of mutton liver in a spicy masala, they use mostly meat spare parts for the same.
What I liked the most about this place is the fact that all cocktails are served in quarter bottles, my favourites being the Litchi curry martini and the tequila sunrise. Just having them off bottles will give you a whole different feeling to your entire dining experience.
For desserts, Kai Holige - A grated coconut and jaggery stuffed flatbread was the perfect way to commence the meal.
If you love coastal food, this is your best option this monsoon. Thank me later!
To begin with, we were served the Kai Huli, a traditional Malnadu raw mango and yogurt curry soup that goes fabulously well with some plain steamed rice. The tanginess of it soothes your taste buds and almost acts as an appetizer. The Yelokossu vada - deep-fried cabbage and corn pancakes served with some flavourful chutney was perfectly crispy and flavourful, also has a very homely essence in it. The Karnataka ulsi platter, a series of accompaniments, chickpeas, grated coconuts, lentils, and cucumber served in earthen bowls. The flavours of crispy shredded coconut and raw lentils go superbly well together.
The main course comprised of coconut rice, neer dosa, chicken sukka, Kaleji Chakan - a Savji style portion of mutton liver in a spicy masala, they use mostly meat spare parts for the same.
What I liked the most about this place is the fact that all cocktails are served in quarter bottles, my favourites being the Litchi curry martini and the tequila sunrise. Just having them off bottles will give you a whole different feeling to your entire dining experience.
For desserts, Kai Holige - A grated coconut and jaggery stuffed flatbread was the perfect way to commence the meal.
If you love coastal food, this is your best option this monsoon. Thank me later!